Bread Dough Builder
Blend your flours, plan bulk, shaping, and proof — the yeast amount is computed from your fermentation time and temperature.
Open, tangy crumb and a blistered crust. Naturally leavened, with a little whole wheat for flavor.
Shape
Size by
Pieces
loaf
Piece Weight
g
each piece
Flours
80%
the rest of the flour
Whole wheat flour
%
of total flour
Ingredients
Water
%
added water
Salt
%
of flour
Leavening
Your sourdough starter is the pre-ferment.
Mixing
Fermentation
Room Temp
°F
bulk, bench & proof
Fridge Temp
°F
cold bulk & retard
Bulk
h
room temp
Cold Bulk
h
click to enable
Bench Rest
min
minutes, covered
Proof
h
click to enable
Cold Retard
h
fridge, shaped
Dough Summary
1 boule × 900 g · 75% hydration
Total Dough
900 g
| Ingredient | Weight | % of total |
|---|---|---|
| Bread flour | 407 g | 43.1% |
| Whole wheat flour | 102 g | 10.8% |
| Water | 381 g | 40.4% |
| Salt | 10 g | 1.1% |
| Starter (LSD) | 44 g | 4.7% |
| Total | 900 g | 100% |
Your 44 g starter brings 22 g flour and 22 g water — the final mix gets Bread flour 385 g · Whole wheat flour 102 g · Water 359 g · Salt 10 g.
Baker's Percentages
- Flour100%
- Water75%
- Salt2%
- Starter8.65%
Timeline
- AutolyseMix the flour and water, rest 30 min+0h
- Add the starter and saltMix by hand: until no dry flour remains+30m
- Bulk ferment at room temp5h at 72°F+30m
- Stretch & fold 1 of 4Stretch and fold the dough, then cover+1h
- Stretch & fold 2 of 4Stretch and fold the dough, then cover+1h 30m
- Stretch & fold 3 of 4Stretch and fold the dough, then cover+2h
- Stretch & fold 4 of 4Stretch and fold the dough, then cover+2h 30m
- 3h of bulk remainingCover and let it rise+2h 30m
- PreshapeRound the dough loosely+5h 30m
- Bench rest30 min, covered+5h 30m
- Shape into a bouleBoule · 1 × 900 g+6h
- Retard in the fridge14h at 39°F+6h
- Ready to bake!Straight from the fridge — enjoy your bread!+20h